Cuisinart ICE-100 Instructions d'exploitation télécharger pdf (Page 10)

BUTTER PECAN ICE CREAM

The butter used to toast the pecans can be saved

and used over pancakes or waffles.

Makes about 5 cups (ten ½-cup servings)

4 tablespoons unsalted butter

1 cup pecans (halves, pieces or whole)

1 teaspoon sea or kosher salt

1 cup whole milk

¾ cup granulated sugar

pinch sea or kosher salt

2 cups heavy cream

1 tablespoon pure vanilla extract

1. Melt the butter in a medium skillet. Add the pecans and 1

teaspoon of salt. Cook over medium-low heat until pecans are

toasted and golden, stirring frequently, about 6 to 8 minutes.

Remove from the heat, strain and reserve the pecans, allowing

them to chill. The butter can be used for another use – delicious

over pancakes or waffles.

2. In a medium bowl, use a hand mixer on low speed or whisk to

combine the milk, sugar and pinch of salt until the sugar is

dissolved. Stir in the heavy cream and vanilla. Cover and

refrigerate at least 2 hours, or overnight. Whisk mixture together

again before pouring into the ice cream maker.

3. Pour the mixture into the mixing bowl of the Cuisinart® Ice

Cream and Gelato Maker fitted with the ice cream paddle.

Turn unit on, set Timer and press Start. Let mix until thickened,

about 40 to 50 minutes. Five minutes before mixing is

completed, add the reserved pecans through the mix-in

opening and let mix in completely. The ice cream will have a

soft, creamy texture. Serve or store in airtight container in

freezer.

Nutritional information per serving (based on ½ cup):

Calories 349 (75% from fat) • carb. 19g • pro. 3g • fat 30g • sat. fat 15g

• chol. 81mg • sod. 45mg • calc. 68mg • fiber 1g

S’MORES ICE CREAM

All of the flavors of a s’more in one bite of ice cream.

Makes about 6 cups (twelve ½-cup servings)

½ cup cocoa powder, sifted

¹∕

cup granulated sugar

¼ cup packed dark or light brown sugar

pinch sea or kosher salt

²∕

cup whole milk

1½ cups heavy cream

1 teaspoon pure vanilla extract

¾ cup marshmallow cream (e.g. Fluff®)*

2 full graham cracker sheets, crushed

2 ounces milk chocolate (¹∕

cup chips), melted and

reserved at room temperature**

1. In a medium bowl, whisk together the cocoa, sugars and salt.

Add the milk and, using a hand mixer on low speed or a whisk,

beat to combine until the cocoa and sugars are dissolved. Stir

in the heavy cream and vanilla. Cover and refrigerate at least 2

hours, or overnight.

2. Pour the mixture into the mixing bowl of the Cuisinart® Ice

Cream and Gelato Maker fitted with the ice cream paddle.

Turn unit on, set Timer and press Start. Let mix until thickened,

about 40 to 50 minutes. Five minutes before mixing is

completed, gradually add the marshmallow cream**, one

spoonful at a time*. Once mixed, add the crushed graham

crackers and melted chocolate, one at a time, through the mix-

in opening and let mix in completely. The ice cream will have a

soft, creamy texture. Serve or store in airtight container in

freezer.

Tip: If marshmallow cream is too stiff, warm slightly in microwave

before adding to freezer bowl.

**Do not allow chocolate to cool or it will be difficult to add to ice cream.

*Oil the spoon prior to scooping out the fluff. This will help it release more

easily when adding to the ice cream.

Nutritional information per serving (based on ½ cup):

Calories 257 (47% from fat) • carb. 32g • pro. 2g • fat 14g • sat. fat 8g

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Cuisinart ICE-100 Instructions d'exploitation Page 10

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